Private-equity firm Rhone Capital will acquire Brazilian steakhouse chain Fogo de Chao for $560 million, the company said Tuesday. The chain has 38 US restaurants with plans to grow to 100 or more, and it's also focused on international growth, Chief Executive Officer Larry Johnson said.

Modern takes on the Jewish deli are opening across the US, putting a new spin on traditional cuisine popularized by iconic delis including New York City's now-closed Carnegie Deli. "We're taking the Jewish deli food back to its roots, but kind of pushing the rest of the experience forward," said Michael Kassar, co-owner of Wexler's Deli in Los Angeles, which serves sustainably sourced fish and hormone-free meat.

Connoisseurs are paying more attention to the steps of roasting coffee to better understand the flavors as they are created. In addition to bean sourcing, the details of the roasting process and its chemical reactions also matter greatly in the final flavor, said Jonathan Parkes of Dimattina Coffee.

Sugar made from reductions of palm or cane juice offer a depth of flavor not typically found in refined white sugar, writes Max Falkowitz. Gula melaka from Malaysia, jaggery from India and panela from Central and South America can be used in either desserts or savory dishes thanks to their muted sweetness.

Beating a dire cancer diagnosis emboldened Vice Cream founder Dan Shorr to embrace the entrepreneurial spirit while hiring smart people to manage while he tackles strategy and fundraising. "If I find that I am managing the team, I think I have the wrong team as a small company," he says.

The parent of IHOP and Applebee's Neighborhood Grill & Bar has changed its name from DineEquity to Dine Brands Global, reflecting the company's increased focus on international growth, Chief Executive Officer Stephen Joyce said. The company will close between 90 and 120 units this year, even as it seeks new brands for expansion and franchisees plan up to 15 new international locations.

School-menu options were on display during the Region 5 Education Service Center Food Service Cooperative's annual food show at the Beaumont Civic Center in Texas. The event drew more than 1,000 students and school administrators who sampled items and voted for their favorites.

Some students at a West Virginia middle school are arriving to school early and participating in a walking challenge. Students log their steps as part of a competition for which the winning team earns an extra period of physical education.

Fewer students are eating school meals under federal nutrition mandates, school nutrition professionals in a Missouri district say -- resulting in a $100,000 decline in revenue. Now, district leaders plan to opt out of the federal school nutrition program to secure more flexibility in menu planning.